Spring has sprung – finally! To me spring is officially here when we see asparagus in the grocery store. Even if the weather doesn’t agree. Spring =asparagus. I found these beauties and wanted to do something with them for dinner last Sunday night.
Since green “things” are not Luke’s favorite, I also wanted to make something that he would eat (he even removes lettuce from sandwiches). I decided to make an asparagus pizza – mostly because pizza seems to be our food of choice recently (yep – we are that sophisticated).
I bought pizza dough from Trader Joe’s and topped the dough with asparagus, potatoes, green onions, mozzarella and goat cheese. You could make your own dough, but I didn’t have the energy to do that especially since I made these babies earlier.
In addition to that pizza, I also made the Lentil and Chickpea Salad that was recently on Smitten Kitchen and the Lemon Dream Tart that I featured here yesterday. So in the spirit of spring and hoping and wishing for warmer weather, I decided that we needed to eat this outside and enjoy the weather. We threw everything in the car and drove down to Crissy Field which has an amazing view of the Golden Gate Bridge. Even Chumley joined us.
Apparently I had not actually been outside that day and San Francisco did not agree that it was spring yet because it was freezing. It was windy and cold and pretty much miserable. We didn’t last that long but it still got us out of the house and off the couch -which was wonderful even if it was for a couple minutes.
Asparagus, Fingerling Potato, and Goat Cheese Pizza
Adapted from Bon Appetit, May 2009
- 5 ounces fingerling potatoes
- Cornmeal (for sprinkling)
- Pizza Dough
- 2 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, pressed
- 4 green onions, thinly sliced, divided
- 1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
- 4 ounces soft fresh goat cheese, crumbled
- 8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
- 1/2 cup grated Parmesan cheese
Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16×11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
Bake pizza until crust is browned and asparagus is tender, about 18 minutes.